Chicken Shawarma with Cilantro Garlic Oil (for Crock-Pot)
    Servings
    4
    Servings
    4
    Ingredients
    Chicken Shawarma
    • 2lbs chicken thighsboneless, skinless
    • 1 red onionsliced
    • 5cloves garliccrushed
    • 1cup chicken brothor bone broth
    • 2tablespoons lemon juicefresh squeezed (about 1 lemon)
    • 1 lemon zest(zest from 1 lemon)
    • 1teaspoon pepper
    • 1teaspoon salt
    • 1teaspoon turmeric
    • 2teaspoons ground cumin
    • 2teaspoons sweet paprika
    • 1/4teaspoon cinnamon
    • 1head butter lettuceseparate leaves for wraps
    • 1pinch red pepper flakes(optional)
    • 1cup cucumbersliced (optional)
    • 1cup tomatochopped (optional)
    • 1/4cup parsleychopped (optional)
    • 1 lemoncut into wedges (optional)
    Cilantro Garlic Oil (serves 8)
    • 1/4cup extra-virgin olive oil
    • 1/4 cup chopped cilantro
    • 1clove garlic
    • 1tablespoon lemon juicefresh squeezed (about 1/2 lemon)
    • salt & pepperto taste
    Instructions
    1. Place chicken in Crock-Pot with onions and garlic.
    2. Whisk chicken broth, lemon juice, zest, pepper, salt, turmeric, cumin, paprika, and cinnamon.
    3. Pour liquids and spices over the chicken and cook on low for 6 hours. Can be left to warm after cooking.
    4. Blend all ingredients for Cilantro Garlic Oil together until smooth.
    5. Serve in lettuce cups bowl like a stew. Drizzle each bowl or cup with 1 tablespoon Cilantro Garlic Oil and sprinkle with optional desired toppings.
    Recipe Notes

    Nutritional Info on label is for Shawarma.

    Nutritional Info for Cilantro Garlic Oil: 122.5 calories, 14g protein, 2.6g carbohydrates, 0.8g fiber, 0.2g sugar, 3.1g fat, 0.9g saturated fat, 57.9mg cholesterol, 203.0mg sodium

     

     

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    Chicken Shawarma with Cilantro Garlic Oil (for Crock-Pot)
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    Servings
    Ingredients
    Chicken Shawarma
    • 2 lbs chicken thighs boneless, skinless
    • 1 red onion sliced
    • 5 cloves garlic crushed
    • 1 cup chicken broth or bone broth
    • 2 tablespoons lemon juice fresh squeezed (about 1 lemon)
    • 1 lemon zest (zest from 1 lemon)
    • 1 teaspoon pepper
    • 1 teaspoon salt
    • 1 teaspoon turmeric
    • 2 teaspoons ground cumin
    • 2 teaspoons sweet paprika
    • 1/4 teaspoon cinnamon
    • 1 head butter lettuce separate leaves for wraps
    • 1 pinch red pepper flakes (optional)
    • 1 cup cucumber sliced (optional)
    • 1 cup tomato chopped (optional)
    • 1/4 cup parsley chopped (optional)
    • 1 lemon cut into wedges (optional)
    Cilantro Garlic Oil (serves 8)
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup chopped cilantro
    • 1 clove garlic
    • 1 tablespoon lemon juice fresh squeezed (about 1/2 lemon)
    • salt & pepper to taste
    Servings
    Ingredients
    Chicken Shawarma
    • 2 lbs chicken thighs boneless, skinless
    • 1 red onion sliced
    • 5 cloves garlic crushed
    • 1 cup chicken broth or bone broth
    • 2 tablespoons lemon juice fresh squeezed (about 1 lemon)
    • 1 lemon zest (zest from 1 lemon)
    • 1 teaspoon pepper
    • 1 teaspoon salt
    • 1 teaspoon turmeric
    • 2 teaspoons ground cumin
    • 2 teaspoons sweet paprika
    • 1/4 teaspoon cinnamon
    • 1 head butter lettuce separate leaves for wraps
    • 1 pinch red pepper flakes (optional)
    • 1 cup cucumber sliced (optional)
    • 1 cup tomato chopped (optional)
    • 1/4 cup parsley chopped (optional)
    • 1 lemon cut into wedges (optional)
    Cilantro Garlic Oil (serves 8)
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup chopped cilantro
    • 1 clove garlic
    • 1 tablespoon lemon juice fresh squeezed (about 1/2 lemon)
    • salt & pepper to taste
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Place chicken in Crock-Pot with onions and garlic.
    2. Whisk chicken broth, lemon juice, zest, pepper, salt, turmeric, cumin, paprika, and cinnamon.
    3. Pour liquids and spices over the chicken and cook on low for 6 hours. Can be left to warm after cooking.
    4. Blend all ingredients for Cilantro Garlic Oil together until smooth.
    5. Serve in lettuce cups bowl like a stew. Drizzle each bowl or cup with 1 tablespoon Cilantro Garlic Oil and sprinkle with optional desired toppings.
    Recipe Notes

    Nutritional Info on label is for Shawarma.

    Nutritional Info for Cilantro Garlic Oil: 122.5 calories, 14g protein, 2.6g carbohydrates, 0.8g fiber, 0.2g sugar, 3.1g fat, 0.9g saturated fat, 57.9mg cholesterol, 203.0mg sodium